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Culinary Catastrophes: Bad Food Ideas Part 2

Holy shit, that post takes the cake
 
.... I mean it's a cool science fact, but wouldn't that make your baked goods taste like iron?
The cooking probably does something, but I think I've had black/blood pudding and it had only a mild metallic taste?

I think you can buy sheep blood for cooking but it's definitely not something I often see.

I really feel like I should be able to answer this, it's apparently TOO WEIRD of a science fact.
 
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